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Vegan stuffed peppers in a white baking dish.
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4.98 from 49 votes

Vegan Stuffed Peppers

Vegan stuffed peppers stuffed with black beans, corn, rice and a cheesy cashew sauce. The best way to eat bell peppers!
Prep Time30 minutes
Cook Time35 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: American
Diet: Vegan
Servings: 6
Calories: 468kcal

Ingredients

Cheesy Cashew Sauce:

Peppers:

  • 3 Medium Red Bell Peppers topped and cored*
  • 3 Medium Yellow Bell Peppers topped and cored*
  • Olive Oil for drizzling

Black Bean/Corn/Rice Filling:

  • 1 Tablespoon Olive Oil
  • 1 Medium Onion White, Yellow or Brown, Chopped
  • 1 Tablespoon Crushed Garlic
  • ¼ teaspoon Cayenne Pepper
  • ½ teaspoon Cumin
  • 15 ounce Can Black Beans Drained
  • 15 ounce Can Corn Drained
  • Chopped Bell Pepper Tops chop up the tops of the six bell peppers you cut off, and add them in here
  • 3 cups Cooked Basmati Rice* (480g)
  • ¼ cup Cilantro Chopped
  • Sea Salt and Black Pepper To Taste

Serving:

  • 1 Medium Avocado Peeled and Chopped
  • Fresh Cilantro Chopped

Instructions

  • Add the raw cashews, vegetable stock, crushed garlic, nutritional yeast, salt, onion powder, garlic powder, cumin and sliced jalapeños to the blender and blend until smooth. Set aside. 
  • Prepare the peppers by chopping off the tops and coring them. Set aside the cored peppers but chop up the tops of the peppers to use in the black beans, corn and rice filling. 
  • Add the olive oil, onion, crushed garlic, cayenne pepper and cumin to a frying pan and sauté until the onions are softened. 
  • Add in the black beans and corn and the chopped pepper tops that you have from topping and coring your peppers and sauté until the peppers are soft but firm. 
  • Add the cooked basmati rice and chopped cilantro and mix it in. 
  • Pour the cheesy cashew sauce over the top of the black beans, corn and rice and mix it in. Now your filling is ready!
  • Preheat the oven to 400°F (200°C) and place your cored peppers into a 9x13 baking dish and drizzle them with olive oil. 
  • Stuff the peppers with the filling and place them into the oven to bake, uncovered, for 35 minutes until browned on top. 
  • Serve with chopped avocado and cilantro.

Video

Notes

  1. Cashews: You don't need to soak the cashews first unless you know your blender will have a hard time with it. If you think your blender will struggle then add the cashews to a bowl and pour over hot water from the kettle and let them soak for 15 minutes. This will soften them enough to make blending easy.
  2. Peppers: You can use different color peppers as you please. Bell peppers are also called sweet peppers and capsicums.
  3. Basmati rice: This recipe uses 3 cups of cooked basmati rice. This is approximately 1 cup of dried uncooked rice and when cooked it will make around 3 cups.
  4. Storing: Store leftovers in the fridge for 3-4 days. They are also freezer friendly. 

Nutrition

Serving: 1Serve | Calories: 468kcal | Carbohydrates: 64g | Protein: 15g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 710mg | Potassium: 987mg | Fiber: 11g | Sugar: 5g | Vitamin A: 2207IU | Vitamin C: 197mg | Calcium: 68mg | Iron: 4mg